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    • Preparation time: 15 minutes

    Makes: 750g plain buttercream (without flavouring)


    250g Butter, softened

    500g icing sugar

    300g lemon curd (or any preferred flavoured jam/cured)


    1. Using an electronic mixer, beat the butter for 2 minutes.

    2. Gradually add the icing sugar and once all of it has been incorporated, beat on maximum speed until the mixture is light and fluffy. This will take around 5 minutes.

    3. Finally, add the lemon (or other flavour) curd and beat on full speed for 2 minutes.

    4. Place a star shaped nozzle onto a piping bag and, using a spatula, transfer the buttercream inside the piping bag. The buttercream is now ready for piping.

    Recipe by Eleni Tzirki, pastry sous chef, Waitrose Cookery School

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    Chef's tip:

    To style your cupcakes, there are a variety of toppings available in Waitrose which look really attractive with the buttercream icing. Some of my favourites include the silver pearls, the multi coloured sprinkles and crushed meringue pieces. 


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